Italian Chicken Salad

with Shishito Peppers & Creamy Pesto Dressing

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 410 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

This easy salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken and the creamy, fragrant basil pesto dressing that brings it all together.

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fresh
ingredients
Italian Chicken Salad with Shishito Peppers & Creamy Pesto Dressing
Title
  • 10 oz Chopped Chicken Breast
  • 1 Romaine Lettuce Heart
  • 3 oz Shishito Peppers
  • 4 oz Grape Tomatoes
  • ⅓ cup Basil Pesto
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. 

Cook the chicken & shishito peppers:
2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Make the dressing:
3 Make the dressing:

Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. 

2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Cook the chicken & shishito peppers:
Make the dressing:
3 Make the dressing:

Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy! 

Make the salad & serve your dish: